Irresistible Shortbread Linzer Cookies with Cranberry Raspberry Jam: Your Ultimate Holiday Baking Guide
Prepare to fall in love with these Shortbread Linzer Cookies, a festive and utterly delicious twist on a cherished classic. These aren’t just any cookies; they’re an experience – featuring a rich, chewy, and impossibly buttery shortbread base, perfectly complemented by a vibrant, sweet-tart cranberry raspberry jam filling. This recipe elevates the traditional Linzer cookie, making it more accessible and incredibly satisfying for holiday gatherings. Forget the fuss of nut-based doughs; our shortbread version is easy to handle, nut-free, and tastes remarkably like your favorite sugar cookies, but with an elegant, sophisticated touch that makes them truly special for the holiday season.
Linzer cookies, with their signature jam-filled centers and delicate dusting of powdered sugar, have long been a staple in holiday baking. As a former pastry chef, I’ve had the pleasure of crafting countless batches of these beautiful jam sandwich cookies over the years. When I decided to bring my professional kitchen experience home, I knew I wanted to create a Linzer cookie recipe that was not only incredibly delicious but also a joy to make for home bakers.
My personal twist on this classic uses a simple yet exquisite shortbread dough instead of the traditional almond-based dough. This makes our Shortbread Linzer Cookies entirely nut-free, catering to more dietary needs, and significantly easier to work with without compromising on flavor or texture. The result is a delightfully chewy, buttery cookie that captures the essence of a Linzer while offering the comforting taste of a perfectly baked sugar cookie. My friends and family have adored these for years, and now you can too!
Table of Contents
Why You Will Adore This Shortbread Linzer Cookie Recipe
These Shortbread Linzer Cookies aren’t just a treat; they’re a delightful baking project that promises delicious results and brings festive cheer to any occasion. Here’s why this recipe stands out as a must-try for your holiday baking repertoire:
- Effortlessly Delicious: This recipe simplifies the art of Linzer cookie making. With readily available pantry ingredients and the option to use store-bought jam (though homemade is highly recommended for that extra special touch), it’s approachable for bakers of all skill levels. You’ll be amazed at how such elegant cookies can be so straightforward to create.
- Irresistible Cranberry Raspberry Jam Filling: The heart of these cookies is our signature jam, a harmonious blend of tart cranberries, sweet raspberries, and a hint of port wine. This unique combination creates a filling that is bursting with complex fruit flavors, perfectly balancing the richness of the buttery shortbread. It’s a taste sensation that’s both comforting and sophisticated, making each bite an unforgettable experience.
- Perfect for Holiday Cookie Boxes: Beyond their incredible taste, these Linzer cookies are a visual masterpiece. Once assembled and dusted with powdered sugar, their vibrant red filling peeking through the delicate cutout tops makes them stunningly beautiful. They add a touch of artisanal elegance to any holiday cookie box, making them ideal gifts or impressive additions to your festive dessert spread.
- Nut-Free and Easy to Handle: Unlike traditional Linzers that often use almond flour, our shortbread dough is entirely nut-free, making these cookies a safe and delightful option for those with nut allergies. The dough is also exceptionally easy to roll and cut, ensuring a smooth and enjoyable baking process without the frustration of sticky or crumbly textures.
Essential Ingredients for Your Linzer Cookies
Crafting these exquisite Shortbread Linzer Cookies requires a few key ingredients, each playing a vital role in achieving their perfect texture and sensational flavor. While the full measurements are in the recipe card below, let’s dive into some important notes about our star components.
For the Buttery Shortbread Dough
- All-Purpose Flour: The foundation of our shortbread, ensuring a tender yet sturdy cookie. Always measure your flour correctly (spoon and level) to avoid a dry dough.
- Corn Starch: This secret ingredient is key to achieving that perfect delicate, melt-in-your-mouth texture. It helps absorb extra moisture, preventing the cookies from spreading too much and ensuring they hold their charming cutout shapes beautifully after baking.
- Unsalted Butter: The star of any shortbread! The temperature of your butter is crucial. It needs to be at a perfect room temperature – soft enough to create a creamy mixture with the sugar, but not melted or greasy. Pull it out 1-2 hours before baking, depending on your kitchen’s temperature. It should yield slightly when pressed but still hold its shape.
- Granulated Sugar: Provides the essential sweetness and contributes to the crisp-chewy texture.
- Vanilla Extract: Use a high-quality pure vanilla extract for the best flavor profile. For an even more intense and visible vanilla fleck, consider using vanilla bean paste. It truly makes a difference in the overall aroma and taste.
- Large Egg: The addition of a single large egg is what gives these shortbread Linzer cookies their distinctive chewy texture, setting them apart from a traditional crumbly shortbread. Ensure it’s at room temperature for seamless incorporation into the butter and sugar mixture.
- Fine Sea Salt: A pinch of salt is essential to balance the sweetness and enhance all the other flavors in the dough.
For the Vibrant Cranberry Raspberry Jam
- Cranberries: You can use either frozen or fresh cranberries for this recipe. However, frozen cranberries are often recommended as they tend to break down more quickly during cooking, yielding a smoother jam with less effort.
- Raspberries: Similar to cranberries, frozen raspberries are preferred here. They will release their juices and break down faster, contributing to a wonderfully thick and luscious jam.
- Port Wine: This ingredient adds a unique depth and richness to the jam, complementing the tartness of the berries beautifully. Any brand of Port wine will work. It’s important to stick with Port wine because its inherent sweetness is crucial for balancing the intense tartness of the cranberries and raspberries, creating a perfectly harmonious flavor profile.
- Brown Sugar: Adds a rich, caramel-like sweetness that enhances the fruit flavors and helps thicken the jam.
Step-by-Step Guide to Baking Perfect Linzer Cookies
Ready to create these stunning Linzer tart cookies? Here’s a detailed guide to walk you through each step. For this recipe, you’ll need some standard baking tools: a large mixing bowl, an electric hand mixer or a stand mixer for the shortbread dough. Also gather a few baking sheets, parchment paper, a 2 1/2-inch round cookie cutter, and a smaller 1-inch decorative cutter for the classic Linzer window.
Preparing the Flavorful Jam Filling
STEP ONE: Cook the berries and wine. In a small, heavy-bottomed pot, combine your frozen cranberries, frozen raspberries, rich brown sugar, and sweet port wine. Place the pot over medium heat. As the mixture heats up, the berries will start to soften and release their juices. Stir occasionally to prevent sticking and use the back of a spoon or a potato masher to gently mash the berries as they cook. This helps them break down and thickens the jam. Continue cooking for about 25-30 minutes, or until the jam has reduced significantly and is very thick and glossy. It should coat the back of a spoon.
STEP TWO: Chill the jam. Once the jam reaches the desired thick consistency, remove it from the heat. Transfer the hot jam to a small, heatproof bowl. Allow it to cool completely in the refrigerator before using. Chilling is essential, as warm jam will be too runny and will melt your delicate cookie dough.
Crafting the Delicate Shortbread Dough
STEP THREE: Whisk dry ingredients. In a medium-sized bowl, whisk together the all-purpose flour, cornstarch, and fine sea salt. This ensures all dry ingredients are evenly distributed, preventing lumps in your dough. Set this bowl aside.
STEP FOUR: Cream butter and sugar. In the bowl of a stand mixer fitted with the paddle attachment (or using an electric hand mixer in a large mixing bowl), cream the room temperature unsalted butter and granulated sugar together on low speed. Beat for 1-2 minutes, or until the mixture becomes light, fluffy, and pale in color. This process incorporates air, contributing to the tender texture of the shortbread.
STEP FIVE: Incorporate wet ingredients. Add the room temperature egg and vanilla extract to the creamed butter and sugar. Mix on low speed until just combined. Be careful not to overmix at this stage. Stop the mixer and use a rubber spatula to scrape down the sides and bottom of the bowl, ensuring all ingredients are fully incorporated.
STEP SIX: Mix in dry ingredients. Gradually add the whisked dry ingredients (flour, cornstarch, salt) to the wet mixture. Mix on low speed only until just combined. The dough will look crumbly at first, but it should come together and start to stick to itself, with no visible dry pockets of flour. Overmixing develops gluten, which can make your shortbread tough, so mix just enough!
STEP SEVEN: Chill the dough. Divide the cookie dough in half. Wrap each half loosely in plastic wrap, then use a rolling pin to gently flatten each portion into a disc about 1-inch thick. This makes rolling easier later. Refrigerate these discs for at least 30 minutes, or until firm. Chilling is crucial for the dough to firm up and prevents spreading during baking.
Assembling, Baking, and Decorating Your Linzers
STEP EIGHT: Roll and freeze the dough. Once your dough discs are firm from chilling, unwrap them. Place each dough slab between two sheets of parchment paper. Using a rolling pin, roll the dough evenly to a thickness of 1/4 inch. The parchment paper prevents sticking and ensures even thickness. Carefully transfer both rolled dough slabs (still sandwiched in parchment) to a baking sheet and place them in the freezer for another 15 minutes. This quick freeze will make cutting the cookies much cleaner and prevent distortion.
STEP NINE: Cut out the cookies. Remove the chilled dough from the freezer. Using your 2 1/2-inch round cookie cutter, cut out an even number of full cookie shapes. Carefully gather any scrap dough, gently re-roll it between parchment paper, and cut out more cookies until all dough is used. Next, take half of your round cookies (these will be the top halves) and use your smaller 1-inch decorative cutter to cut out a “window” from their centers. This creates the classic Linzer look. Carefully transfer all cutout cookies to a parchment-lined baking sheet, keeping the full rounds and the windowed tops separate.
STEP TEN: Final chill and bake. This step is critical for maintaining the cookies’ shape. Place the baking sheets with the cutout cookies back into the freezer for at least one hour, or until they are completely frozen solid. Meanwhile, preheat your oven to 350°F (180°C). Once frozen, bake the cookies for approximately 10-12 minutes. You’re looking for tops that appear matte (not wet or shiny) and very light golden brown edges. Avoid overbaking to ensure a soft, chewy texture. For my oven, 11 minutes is often the sweet spot!
STEP ELEVEN: Assemble and decorate. Allow the baked cookies to cool completely on the baking sheet before handling; they will be fragile when warm. Once cooled, take the cookie tops (the ones with the cutouts) and gently dust them generously with powdered sugar. Now, flip the solid bottom cookies upside down. Place about one teaspoon of your chilled cranberry raspberry jam onto the center of each bottom cookie, spreading it slightly but leaving a small border. Carefully place a powdered sugar-dusted, cutout cookie top onto the jam-covered bottom, creating a beautiful sandwich. Press down very gently to secure. Your gorgeous Shortbread Linzer Cookies are now ready to be enjoyed!
Top Baking Tips for Linzer Cookie Perfection
Achieving bakery-quality Shortbread Linzer Cookies at home is easier than you think, especially with these expert tips:
- Do Not Overbake Your Cookies: This is arguably the most crucial tip for soft, chewy shortbread. Keep a close eye on your oven! You want the cookies to be mostly pale around the edges, with the tops looking matte, not wet or glossy. The very bottom edge might show a hint of light brown. For my oven, 11 minutes is typically perfect. Overbaking will result in dry, crumbly cookies. If you prefer a slightly crispier cookie, bake for just 1-2 minutes longer, but no more!
- Ensure Your Dough is Always Chilled: The delicate nature of shortbread dough, especially when rolled thin, means it can become very difficult to work with if it gets too warm. Always keep your dough chilled. Chill it initially after mixing, and crucially, chill it in between rolling and cutting. A firm, cold dough will yield sharp, clean cuts and prevent spreading in the oven, ensuring your cookies retain their beautiful shapes.
- Embrace a Kitchen Scale for Accuracy: For consistent and professional baking results, a kitchen scale is your best friend. Baking with a scale for ingredients like flour and sugar is significantly more accurate than using cup measurements, which can vary widely depending on how ingredients are packed. If you wish to convert this recipe to metric measurements, simply look for the “metric” button near the ingredients list in the recipe card.
- Freeze the Cutout Cookies Before Baking: This step is non-negotiable for perfectly shaped Linzer cookies. Freezing the cutout cookies until solid (at least an hour) locks in their shape, prevents them from spreading excessively during baking, and contributes to that desired chewy-tender texture. Don’t skip this!
- Use Parchment Paper for Rolling: Rolling dough between two sheets of parchment paper not only prevents sticking but also helps achieve a uniform thickness without adding extra flour, which can dry out your cookies.
Creative Variations and Customizations
While this cranberry raspberry version is truly spectacular, these Shortbread Linzer Cookies are incredibly versatile! Feel free to experiment and make them your own:
- Endless Filling Possibilities: The beauty of Linzer cookies lies in their adaptable filling. Beyond our luscious cranberry raspberry jam, consider using your favorite fruit jam (apricot, strawberry, blueberry, or even fig would be divine!), rich fruit preserves, bright and tangy lemon curd, decadent chocolate ganache, or a hazelnut spread for a nuttier flavor. The possibilities are truly endless, allowing you to tailor them to any taste preference or seasonal theme.
- Flavor the Cookie Dough: While our recipe offers a delicious nut-free shortbread, you can easily adapt the cookie’s flavor. For a more traditional Linzer taste, replace half of the vanilla extract with almond extract. This will infuse the cookies with a lovely, delicate almond aroma without needing almond flour. You could also add a pinch of cinnamon, cardamom, or orange zest to the dough for an extra layer of complexity and holiday warmth.
- Decorative Touches: Experiment with different small decorative cutters for the top cookie’s “window” – stars, hearts, diamonds, or even mini Christmas trees can add a personalized flair to your festive spread. You can also drizzle melted white or dark chocolate over the assembled cookies for an extra touch of decadence.
Frequently Asked Questions (FAQs)
Once assembled with jam, store your Shortbread Linzer Cookies in an airtight container at room temperature. Layer them with parchment paper in between to prevent sticking and keep them from getting soggy. They will stay fresh and delicious for up to 3-5 days. For best flavor and texture, allow them to sit for a few hours before serving, as the jam slightly softens the cookie, creating a delightful bite.
Absolutely! Both the baked shortbread cookies (filled or unfilled) and the raw cookie dough freeze beautifully. For baked cookies, layer them in an airtight container or freezer bag with parchment paper. They can be frozen for up to one month. Thaw at room temperature. For raw dough, once portioned and rolled into flat discs, wrap them tightly in plastic wrap and freeze for a few weeks. Thaw overnight in the refrigerator before rolling and cutting.
No, Linzer cookies, even with jam fillings, are best stored at room temperature. Refrigerating them can alter the texture of the shortbread, making it harder and less tender. Keep them in an airtight container on your counter for optimal enjoyment.
Yes, absolutely! Freezing the cookie dough is a fantastic way to prepare ahead. After you’ve divided and rolled the dough into flat discs, wrap each disc securely in plastic wrap. You can freeze them for several weeks. When you’re ready to bake, transfer the frozen dough to the refrigerator to thaw overnight. Then, proceed with rolling, cutting, and baking as per the recipe instructions.
A dry dough is almost always due to too much flour. The most common culprit is incorrect flour measurement. Always spoon-measure your flour: use a spoon to fluff the flour in its container, then gently spoon it into your measuring cup. Level off with a straight edge. Never scoop the flour directly from the bag with your measuring cup, as this compacts it, leading to significantly more flour than intended. Using a kitchen scale for flour (and all dry ingredients) is the most accurate method to avoid this issue.
Linzer cookies are derived from the famous Austrian Linzer Torte, one of the oldest known cakes. The torte itself dates back to the 17th century. Linzer cookies are essentially a miniature, sandwich-cookie version of the torte, featuring a rich, often spiced, shortbread-like crust and a jam filling, traditionally raspberry. They became popular as a more manageable and shareable holiday treat.
More Festive Cookie Recipes to Explore
If you loved these Shortbread Linzer Cookies, be sure to explore more delightful recipes on our site! And if you make this recipe, don’t forget to let me know how it turned out in the comments below – I’d truly love to hear from you! You can also tag me on Instagram or Facebook (@cambreabakes) so I can see your beautiful creations!
Shortbread Linzer Cookies with Raspberry Jam
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Equipment
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2 1/2 inch round cookie cutter plus a small decorative cutter
Ingredients
For the Jam Filling
- 1 ½ cups frozen cranberries
- ½ cup frozen raspberries
- ¾ cup port wine
- ¼ cup light or dark brown sugar, packed
For the Shortbread Dough
- 3 cups all-purpose flour
- 2 tablespoons cornstarch
- 1/2 tsp fine sea salt
- 1 cup unsalted butter, room temperature
- 1 ½ cups granulated sugar
- 1 large egg, room temperature
- 2 tsp vanilla extract or vanilla bean paste
- powdered sugar, for dusting
Instructions
Make the Jam
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In a small pot, combine cranberries, raspberries, port wine, and brown sugar. Cook over medium heat for 25-30 minutes, stirring occasionally and mashing the berries until the jam is very thick and glossy.1 ½ cups (148 g) frozen cranberries, ½ cup (52 g) frozen raspberries, ¾ cup (145 g) port wine, ¼ cup (50 g) light or dark brown sugar
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Transfer the hot jam to a small bowl and place it in the fridge to chill completely before using.
Make the Cookie Dough
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In a medium bowl, whisk together the all-purpose flour, corn starch, and fine sea salt. Set aside.3 cups (360 g) all-purpose flour, 2 tablespoons (17 g) cornstarch, 1/2 tsp fine sea salt
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In a stand mixer (or large bowl with hand mixer), cream the room temperature unsalted butter and granulated sugar with the paddle attachment for 2 minutes, or until light and fluffy.1 cup (226 g) unsalted butter, 1 ½ cups (310 g) granulated sugar
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Mix in the room temperature egg and vanilla extract on low speed until just combined. Scrape down the bowl with a rubber spatula to ensure even mixing.1 (46 g) large egg, 2 tsp vanilla extract or vanilla bean paste
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Gradually add the whisked dry ingredients to the wet mixture on low speed until just combined and the dough starts to come together in a crumbly but cohesive mass. Do not overmix.
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Divide the dough in half. Wrap each half loosely in plastic wrap, then use a rolling pin to flatten them into discs. Refrigerate until firm, about 30 minutes.
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Once firm, unwrap the dough. Place each slab between two sheets of parchment paper and roll to 1/4 inch thickness. Transfer both rolled slabs (still in parchment) to a baking sheet and freeze for 15 minutes.
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Using a 2 1/2″ round cookie cutter, cut an even number of cookies. Re-roll scraps and repeat. Use a smaller, decorative cutter to cut out the center of half of the cookies. Transfer all cut cookies to a parchment-lined baking sheet.
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Freeze the cutout cookies for at least one hour, or until completely frozen solid. Meanwhile, preheat the oven to 350°F (180°C).
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Bake the frozen cookies for 10-12 minutes, or until the tops look matte and the bottom edges are very light brown. (For my oven, 11 minutes is perfect!)
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Once cookies are cool, gently dust the tops of the cookies with the centers cut out with powdered sugar.powdered sugar
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Flip the solid bottom cookies upside down. Spread about one teaspoon of the chilled jam onto the center, spreading slightly. Carefully sandwich a powdered sugar-dusted, cutout cookie on top. Enjoy!
Notes
To ensure the best results for your Shortbread Linzer Cookies, keep these crucial tips in mind:
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- Don’t overbake the cookies. For that signature soft and chewy texture, aim for cookies that are pale around the edges with a matte, dry-looking top. In my oven, 11 minutes delivers perfection! If you desire a slightly crispier edge, an extra 1-2 minutes is sufficient, but be careful not to bake them too long.
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- Always chill the dough thoroughly. Shortbread dough, when warm, becomes very difficult to handle and prone to spreading. Ensure the dough is well-chilled after mixing and in between rolling and cutting. This will give you beautifully defined cookie shapes.
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- Use a kitchen scale for precision. Baking is a science, and precise measurements are key to success. Baking with a scale is far more accurate than cup measurements, which can vary depending on how ingredients are packed. To convert this recipe to metric, simply click the “metric” button located next to the ingredients title on this recipe card.
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- Freeze the cookies before baking. For optimal shape retention and to prevent spreading in the oven, freeze your cutout cookies until they are solid. This step ensures beautiful, perfectly formed Linzers every time.
Store filled cookies, well-wrapped or in an airtight container, at room temperature for several days.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
The calorie information provided for the recipe is an estimate and should be used as a general guide. The accuracy of the calories listed is not guaranteed due to variations in ingredients and preparation methods.
This recipe for Shortbread Linzer Cookies was first published in 2020. It has since been updated and expanded for enhanced clarity, improved SEO, and a more comprehensive baking experience, but the core, delicious recipe remains the same.